This is a series of “MAKING FROZEN CHINESE SOUPS” for rice cooker or easy cooking.

It actually started with me experimenting making soup in a rice cooker (not frozen).  And when it worked magically, I extended this to frozen soups with a “just drop in” kind of mentality.  

And then, it turned into making soup packs for friends.

And then, it turned into making soup packs for friends on request.  LOL. 

• 2 large green radishes
• 4 small carrots
• 1 corn
• 2 x 2 foot long fresh burdock root
• 32 dried longans
• 32 dried baby shiitake mushrooms
• 8 dried honey dates
• wrapping material

Preparation Tips

1. Cut everything into small, thin pieces.  This will allow it to cook faster.
2. Rinse everything first before peeling or cutting so that you can just “drop” into your rice cooker or pot.  The idea is to minimize the time and effort in cooking.
3. Make 2 person portions.  I’ve tried to make 3-4-5 people portions and it’s simply too big and ambitious.  If needed, you can always do a 2 x 2 portion for more people.  Although, this really depends on the size of your rice cooker or pot.
4. In this test case, I added the Chinese herbs.  This just makes it easier for people who don’t know which herbs to use and have everything in one place (rather than separated).  Herbs such as dried honey dates, longans, and shiitake mushrooms are perfect for freezing.
5. Vacuum sealers are amazing!  Although I personally am not a fan of the plastic, I am experimenting with washing and reusing my own bags right now.  Over time though, they do get smaller because of the seal and cut repeatedly.  More experimentation in the works!